Ancellotta is a wine grape variety mainly grown in the Emilia-Romagna region of Italy, but also in some other parts of north Italy, and in south Switzerland.
Traditionally this red vine is cultivated mostly in the province of Reggio Emilia and, in smaller amounts, in other provinces of the Emilia Romagna region. The name probably derives from the Modenese family Lancellotti, or Lancillotto, who first cultivated this grape in the 14th century. In fact, sometimes the variety is called Lancellotta.
After WWI, the vine was planted with interesting results in the wine zone comprised of the areas between the towns of Mori and Avio, in the Val d'Adige (Adige River Valley), in the southern part of the Trentino region. Currently, the Ancellotta is cultivated in smaller quantities in the regions of Friuli, Lombardy, Veneto, Tuscany, Apulia and Sardinia as well.
In Emilia Romagna it is used mainly as a secondary grape to make Lambrusco wines more amabile (slightly sweet)—specifically the Lambrusco Salamino di Santa Croce DOC (province of Modena), where it may provide up to 10% of the blend, and the Lambrusco versions of the Reggiano DOC (province of Reggio Emilia), where it may account for up to 15%.
In the south-west of the region, in the provinces of Forlì-Cesena and Ravenna, it is one of the varieties that may be blended with Sangiovese to produce the red Colli di Faenza DOC. In the Province of Rimini it is employed in the Colli di Rimini DOC wine.
To a lesser degree Ancellotta is cultivated in Piedmont (around Vercelli), the Veneto, Friuli-Venezia Giulia and Tuscany.
Outside of Italy, the grape is grown in southern Switzerland, in the canton Ticino and district of Moesa of the canton of the Grisons, where the grape is included in the list of recommended varieties for the red Ticino DOC.
Viticulture and winemaking
Diseases and adversity : Susceptible to botrytis and downy mildew , and suffer most from the ' powdery mildew . In poor years might be subject to leaking . It can be easily attacked by the leafhopper , has a medium sensitivity to spring frosts and good resistance to wind and drought.
Environmental and cultural characteristics and needs : It has medium leaf, pentagonal, five, with very strong and deep lobes; medium cluster, pyramid, with a wing rather sparse, small grape, with waxy skin, and medium-thick consistency, color blue -black. The production is constant and abundant breeding systems are the best Casarsa Sylvoz the GDC and with pruning or mixed.
Follows, by region, a list of all DOC and DOCG is allowed where the use of this vine
- Cheese: 50 60% (in the "red"), 0 to 15% (in the versions "Lambrusco" and "Lambrusco Salamino)
- Colli di Faenza: 40 to 60% (alone or in combination with Ciliegiolo, Sangiovese and Merlot)
Ancelotta di Massenzatico, Ancelotti, Balsamina Nera, Lancelotta, Rossissimo, Uino and Uvino.